An ideal recipe for getting your Thai tastebuds into practice.
A smooth and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics.
These delicately spiced canapés will disappear in seconds, perfect for a posh party.
These wraps are packed with fresh veggies, coriander and peanuts. Serve them in iceberg lettuce for an extra crunchy lettuce wrap.
These are a fusion of Thai flavours - peanut, lime and a bit of heat from chilli sauce. (Double the chicken salad recipe and use to fill party sandwiches.)
Just like they serve in a Thai resturant.
Use chicken thighs for this – they are tastier and better value than breasts.
John Torode shares his secret to making a fragrant Thai curry - use this strong and aromatic homemade paste as a base.
Here is the easiest curry recipe out there, ready to eat in no more than 20 minutes.
Gai Yang is the best seller in the street markets of Bangkok.
Thai flavours combine to make one phenomenal steak! It's great with grilled veggies and perfect for salads & sandwiches.
The more chilli slices you use and the longer you let it steep in the broth, the spicier it will be.
Great appetizer and is very quick and easy to prepare. The tom yum paste is hot, so taste before adding chilli. Do not attempt if you do not have fresh coriander, as this is vital!
This sauce combines the best flavours of Thailand: fish sauce, lime juice, chilles and basil. Soy sauce and brown sugar balance the flavours out.
Serve these quick, zingy vegetarian nibbles at your next party.